Slow Cooker Pot Roast

By Becky Hardin

Updated Oct 6, 2025

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I love how this Easy Slow Cooker Pot Roast makes the most tender, fall-apart beef. Simple to make in the crockpot, I prepare this pot roast so that the tender potatoes, carrots, and onions soak up all that amazing flavor, and then I top it all with the most irresistible homemade gravy!

Crock Pot Pot Roast Recipe

This juicy, tender slow cooker beef roast with seasoned vegetables is one of my favorite Sunday night meals. I love how effortless it is—just a few simple steps and the slow cooker does the rest! Whether I’m hosting a last-minute family dinner or feeding a big group of friends, this hearty roast always hits the spot and never fails to impress.

I’ve cooked the pot roast with veggies both underneath and on top so that the ones on the bottom can be used for gravy, and the ones on top can be used as sides. This way, I don’t need to pull out any more pots, and clean up is a breeze.

Tips for Beginners

• Brown the beef. Browning the beef in a pan before adding it to the slow cooker is a step I would not skip, as it creates a delicious crust.
• Don’t under season. It looks like a lot of salt, but remember you have 3 pounds of vegetables under the meat you are seasoning, too.
• Yukon Potatoes. The buttery texture of a Yukon Gold is divine; you can use russet potatoes here without any compromise.
• If you have fresh thyme. Use it. I just like how easy and pantry-friendly this recipe is, so I normally use dried thyme unless I already have fresh on hand.

Recipe Card

Slow Cooker Pot Roast (Crockpot Recipe)

4.68 from 55 votes

Prep: 15 minutes mins

Cook: 7 hours hrs

15 minutes mins

Total: 7 hours hrs 30 minutes mins

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

This Slow Cooker Pot Roast makes the most tender, fall-apart beef. Simple to make in the crockpot, it's nestled with tender potatoes, carrots, and onions that soak up all the amazing flavor, and then it's topped with the most incredible gravy!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Crockpot

Ingredients 

1x2x3x

For the Roast

• ▢ 2 cups beef broth divided
• ▢ 2 tbsp canola oil
• ▢ 2 tbsp unsalted butter (¼ stick)
• ▢ 2 medium yellow onions halved
• ▢ 6 carrots peeled and halved lengthwise
• ▢ 1 (3-4 lbs.) chuck roast trimmed of excess fat
• ▢ 1½ tsp kosher salt
• ▢ 1 tsp ground black pepper
• ▢ ½ tsp smoked paprika
• ▢ 1 cup red wine
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 bay leaf
• ▢ 2 sprigs fresh rosemary
• ▢ 3 sprigs fresh thyme

For additional Root Vegetables

• ▢ 6 Yukon Gold or yellow potatoes quartered
• ▢ 4 carrots peeled and cut into 2" chunks
• ▢ 2 yellow onions peeled and cut into 1" wedges

For Garnish

• ▢ chopped fresh parsley

Instructions 

• Spray the inside of the slow cooker with nonstick spray and add 1 cup beef broth. Set the slow-cooker to HIGH heat. Cover and allow to heat while prepping the vegetables and beef.
  2 cups beef broth
• Generously sprinkle the entire roast with salt, pepper, and smoked paprika.
  1 (3-4 lbs.) chuck roast, 1½ tsp kosher salt, 1 tsp ground black pepper, ½ tsp smoked paprika
• Heat a large skillet over medium heat, and add oil and butter. Add the onion and carrot halves and cook until the vegetables are seared (browned). Turn the vegetables over and sear the other side. Transfer the vegetables to the slow-cooker.
  2 tbsp canola oil, 2 tbsp unsalted butter
• Set the roast in the skillet, press down and brown the meat for 4-6 minutes (or until beautifully seared) on the bottom side. Turn the roast over and brown it on the other side. When the roast has browned, set it on top of the vegetables in the slow-cooker.
  2 medium yellow onions, 6 carrots
• Reduce the slow-cooker temperature to LOW.
• Add the remaining 1 cup of beef broth, wine, Worcestershire sauce, bay leaf, rosemary, and thyme.
  1 cup red wine, 1 tbsp Worcestershire sauce, 1 bay leaf, 2 sprigs fresh rosemary, 3 sprigs fresh thyme
• Cover and cook 4 hours.
• Add the additional root vegetables over the roast, if using. Cover and cook an additional 3-4 hours or until roast and vegetables are fork-tender.
  6 Yukon Gold or yellow potatoes, 4 carrots, 2 yellow onions
• Remove the vegetables from the top of the roast and, then, remove the roast. Keep the food warm in a covered dish set in a warm oven.
• To make the gravy, use a hand-blender (immersion blender) to puree the remaining vegetables and beef juices. (Alternatively, a stand blender can be used to puree the gravy. Take extra care with the hot ingredients, though.)
• To serve, separate the beef into large chunks. If a deep platter is available, pour some of the gravy onto the platter and place the beef chunks and cooked vegetables over it.
• Garnish with chopped fresh parsley and serve with remaining gravy.
  chopped fresh parsley

Serving: 1servingCalories: 571kcalCarbohydrates: 42gProtein: 38gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 125mgSodium: 890mgPotassium: 1621mgFiber: 7gSugar: 7gVitamin A: 12943IUVitamin C: 41mgCalcium: 97mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make This Slow Cooker Pot Roast Step by Step

Heat the broth: Spray the inside of the slow cooker with nonstick spray and then add just 1 cup of the beef broth. Set the slow-cooker to HIGH heat. Cover and allow the crockpot to heat while prepping the vegetables and beef.

Prepare the roast: Generously sprinkle the entire roast with 1 tsp ground black pepper, 1½ tsp kosher salt, and ½ tsp smoked paprika.

Sear the veggies: Heat 2 tbsp of canola oil and 2 tbsp of butter in a large skillet over medium heat. Stir in 2 onions and 6 carrot halves and cook until the vegetables are seared and nicely browned on both sides. Transfer the vegetables to the slow-cooker.

Sear the pot roast: Set the pot roast in the skillet and brown for 4-6 minutes on each side. When browned, place it on top of the vegetables in the slow cooker.

Cook the roast: Reduce the slow-cooker temperature to LOW.

Add the remaining 1 cup of beef broth, 1 cup of wine, 1 tbsp Worcestershire sauce, bay leaf, 2 sprigs of rosemary, and 3 sprigs of thyme. Cover and cook 4 hours.

Cook the additional vegetables: Add the additional 6 potatoes, 4 carrots, and 2 onions, if using. Cover and cook an additional 3-4 hours or until the roast and vegetables are fork-tender.

Remove the vegetables from the top of the roast, and then remove the roast. Keep warm in a covered dish set in a warm oven.

Make the gravy: Use a hand-blender (immersion blender) to puree the remaining vegetables and beef juices left in the crockpot. Alternatively, use a stand blender to puree the gravy. Take extra care with the hot ingredients.

Get the beef ready for serving: Separate the beef into large chunks. If you have a deep platter, pour some of the gravy onto the platter and place the beef chunks and cooked vegetables over it.

Garnish and serve: Garnish with chopped fresh parsley and serve with the remaining gravy.

How to Store

Store uneaten pot roast and veggies in airtight containers in the fridge. You can store the gravy along with the meat and veggies, or store it separately. Keep in the fridge for 3-4 days. Reheat over the stove or in the microwave.

Freeze leftovers for up to 3 months. Thaw in the refrigerator overnight and reheat over the stove or in the microwave.

Serving Suggestions

This really is a meal in a pot, but I can never resist a delicious dessert after a meal like this. To keep things on the lighter side, I’ll often make a blueberry crisp or an apple crumble. If I’m in the mood for something chocolatey, this chocolate pudding never fails to satisfy.

more roast recipes to try

Crockpot Mississippi Pot Roast

Instant Pot Pot Roast

Red Wine Pot Roast

Pork Crown Roast Recipe with Whiskey Glaze